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Items: 1 to 20 of 52

1.

Recovery of Oligomeric Proanthocyanidins and Other Phenolic Compounds with Established Bioactivity from Grape Seed By-Products.

Pasini F, Chinnici F, Caboni MF, Verardo V.

Molecules. 2019 Feb 14;24(4). pii: E677. doi: 10.3390/molecules24040677.

2.

Study of the Effect of Tyrosyl Oleate on Lipid Oxidation in a Typical Italian Bakery Product.

Marzocchi S, Caboni MF.

J Agric Food Chem. 2018 Nov 28;66(47):12555-12560. doi: 10.1021/acs.jafc.8b04826. Epub 2018 Nov 13.

PMID:
30398866
3.

Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages.

Pasini F, Soglia F, Petracci M, Caboni MF, Marziali S, Montanari C, Gardini F, Grazia L, Tabanelli G.

Nutrients. 2018 Oct 13;10(10). pii: E1497. doi: 10.3390/nu10101497.

4.

Olive oil industry by-products. Effects of a polyphenol-rich extract on the metabolome and response to inflammation in cultured intestinal cell.

Di Nunzio M, Picone G, Pasini F, Caboni MF, Gianotti A, Bordoni A, Capozzi F.

Food Res Int. 2018 Nov;113:392-400. doi: 10.1016/j.foodres.2018.07.025. Epub 2018 Jul 17.

PMID:
30195533
5.

Establishment of ultrasound-assisted extraction of phenolic compounds from industrial potato by-products using response surface methodology.

Riciputi Y, Diaz-de-Cerio E, Akyol H, Capanoglu E, Cerretani L, Caboni MF, Verardo V.

Food Chem. 2018 Dec 15;269:258-263. doi: 10.1016/j.foodchem.2018.06.154. Epub 2018 Jul 2.

PMID:
30100433
6.

Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production.

Tabanelli G, Pasini F, Riciputi Y, Vannini L, Gozzi G, Balestra F, Caboni MF, Gardini F, Montanari C.

J Food Sci. 2018 Mar;83(3):711-722. doi: 10.1111/1750-3841.14036. Epub 2018 Feb 13.

PMID:
29437232
7.

Value-addition of Beef Meat By-products: Lipid Characterization by Chromatographic Techniques.

Marzocchi S, Pasini F, Baldinelli C, Caboni MF.

J Oleo Sci. 2018 Feb 1;67(2):143-150. doi: 10.5650/jos.ess17139. Epub 2018 Jan 23.

8.

Enzymatic alkylsuccinylation of tyrosol: Synthesis, characterization and property evaluation as a dual-functional antioxidant.

Marzocchi S, Anankanbil S, Caboni MF, Guo Z.

Food Chem. 2018 Apr 25;246:108-114. doi: 10.1016/j.foodchem.2017.10.142. Epub 2017 Oct 31.

PMID:
29291828
9.

Chemical composition and antioxidant activity of the volatile fraction extracted from air-dried fruits of Tunisian Eryngium maritimum L. ecotypes.

Ben Lajnef H, Ferioli F, Pasini F, Politowicz J, Khaldi A, Filippo D'Antuono L, Caboni MF, Nasri N.

J Sci Food Agric. 2018 Jan;98(2):635-643. doi: 10.1002/jsfa.8508. Epub 2017 Aug 4.

PMID:
28665488
10.

Psidium guajava L. leaves as source of proanthocyanidins: Optimization of the extraction method by RSM and study of the degree of polymerization by NP-HPLC-FLD-ESI-MS.

Díaz-de-Cerio E, Pasini F, Verardo V, Fernández-Gutiérrez A, Segura-Carretero A, Caboni MF.

J Pharm Biomed Anal. 2017 Jan 30;133:1-7. doi: 10.1016/j.jpba.2016.10.011. Epub 2016 Oct 13.

PMID:
27780121
11.

Phenolic Compounds in the Potato and Its Byproducts: An Overview.

Akyol H, Riciputi Y, Capanoglu E, Caboni MF, Verardo V.

Int J Mol Sci. 2016 May 27;17(6). pii: E835. doi: 10.3390/ijms17060835. Review.

12.

Organic honey supplementation reverses pesticide-induced genotoxicity by modulating DNA damage response.

Alleva R, Manzella N, Gaetani S, Ciarapica V, Bracci M, Caboni MF, Pasini F, Monaco F, Amati M, Borghi B, Tomasetti M.

Mol Nutr Food Res. 2016 Oct;60(10):2243-2255. doi: 10.1002/mnfr.201600005. Epub 2016 May 30.

PMID:
27129605
13.

Determination of free and bound phenolic compounds in soy isoflavone concentrate using a PFP fused core column.

Verardo V, Riciputi Y, Garrido-Frenich A, Caboni MF.

Food Chem. 2015 Oct 15;185:239-44. doi: 10.1016/j.foodchem.2015.03.090. Epub 2015 Mar 28.

PMID:
25952864
14.

Analysis of oligomer proanthocyanidins in different barley genotypes using high-performance liquid chromatography-fluorescence detection-mass spectrometry and near-infrared methodologies.

Verardo V, Cevoli C, Pasini F, Gómez-Caravaca AM, Marconi E, Fabbri A, Caboni MF.

J Agric Food Chem. 2015 Apr 29;63(16):4130-7. doi: 10.1021/acs.jafc.5b01425. Epub 2015 Apr 21.

PMID:
25803838
15.

Determination of lipid and phenolic fraction in two hazelnut (Corylus avellana L.) cultivars grown in Poland.

Ciemniewska-Żytkiewicz H, Verardo V, Pasini F, Bryś J, Koczoń P, Caboni MF.

Food Chem. 2015 Feb 1;168:615-22. doi: 10.1016/j.foodchem.2014.07.107. Epub 2014 Jul 30.

PMID:
25172755
16.

A chemometric approach to determine the phenolic compounds in different barley samples by two different stationary phases: a comparison between C18 and pentafluorophenyl core shell columns.

Gómez-Caravaca AM, Verardo V, Berardinelli A, Marconi E, Caboni MF.

J Chromatogr A. 2014 Aug 15;1355:134-42. doi: 10.1016/j.chroma.2014.06.007. Epub 2014 Jun 7. Erratum in: J Chromatogr A. 2015 Jan 2;1375():154-5.

PMID:
24958035
17.

Influence of pearling process on phenolic and saponin content in quinoa (Chenopodium quinoa Willd).

Gómez-Caravaca AM, Iafelice G, Verardo V, Marconi E, Caboni MF.

Food Chem. 2014 Aug 15;157:174-8. doi: 10.1016/j.foodchem.2014.02.023. Epub 2014 Feb 14.

PMID:
24679767
18.

Analysis of glycerophospho- and sphingolipids by CE.

Montealegre C, Verardo V, Luisa Marina M, Caboni MF.

Electrophoresis. 2014 Mar;35(6):779-92. doi: 10.1002/elps.201300534. Epub 2014 Jan 13. Review.

PMID:
24301713
19.

Traditional foods for health: screening of the antioxidant capacity and phenolic content of selected Black Sea area local foods.

Danesi F, Pasini F, Caboni MF, D'Antuono LF, Bordoni A; BaSeFood Consortium.

J Sci Food Agric. 2013 Nov;93(14):3595-603. doi: 10.1002/jsfa.6339. Epub 2013 Sep 9.

PMID:
23929456
20.

Buckwheat honeys: screening of composition and properties.

Pasini F, Gardini S, Marcazzan GL, Caboni MF.

Food Chem. 2013 Dec 1;141(3):2802-11. doi: 10.1016/j.foodchem.2013.05.102. Epub 2013 Jun 1.

PMID:
23871027

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